Old-Fashioned Beef Stew
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Old-fashioned beef stew is perfect for cold winter nights. This classic dish is easy to make and feeds a crowd. You can cook up a big batch of this hearty stew in just a few hours. The meat gets tender and the veggies soak up all the yummy flavors.
You only need a few basic ingredients to make this tasty stew. Beef, potatoes, carrots, and celery form the base. A simple gravy brings it all together. Serve it with some crusty bread for a filling meal that will warm you up from the inside out.
Exact Ingredients List
Here’s everything you’ll need to make this yummy old-fashioned beef stew:
- 2 pounds cubed beef stew meat
- 3 tablespoons vegetable oil
- 4 cubes beef bouillon, crumbled
- 4 cups water
- 1 teaspoon dried rosemary
- 1 teaspoon dried parsley
- 1/2 teaspoon ground black pepper
- 3 large potatoes, peeled and cubed
- 4 carrots, cut into 1-inch pieces
- 4 stalks celery, cut into 1-inch pieces
- 1 large onion, chopped
- 2 teaspoons cornstarch
- 2 teaspoons cold water
Make sure to have all these items ready before you start cooking. The beef should be cut into bite-sized cubes. Wash and chop your veggies ahead of time to make the cooking process smoother.
Don’t forget to grab a loaf of crusty French bread to serve with your stew. It’s perfect for soaking up all that tasty gravy!
Instructions
Heat 3 tablespoons of vegetable oil in a large pot. Add the beef cubes in small batches. Brown them on all sides, then set aside on a plate. Don’t overcrowd the pot.
Crumble 4 beef bouillon cubes into 4 cups of hot water. Stir to dissolve. Pour this into the pot.
Put the browned beef back in the pot. Add 1 teaspoon each of dried rosemary and parsley, plus 1/2 teaspoon of black pepper. Stir well.
Bring the mix to a boil. Then lower the heat, cover the pot, and let it simmer for 1 hour. Stir now and then to prevent sticking.
While it cooks, prep your veggies. Peel and cube 3 potatoes, cut 4 carrots and 4 celery stalks into 1-inch pieces, and chop 1 large onion.
Mix 2 teaspoons of cornstarch with 2 teaspoons of cold water in a small bowl. Stir until smooth.
After an hour, add the veggies and cornstarch mix to the pot. Stir well.
Cover and simmer for another hour, stirring once in a while. Your stew is ready when the beef is tender and the veggies are cooked through.
Serve your hearty stew in big bowls with some crusty bread on the side. Enjoy your comforting meal!
Possible Substitutes List
You can easily swap out ingredients in this beef stew recipe to suit your taste or what’s in your pantry. Here are some tasty options:
- Meat: Try lamb, pork, or chicken instead of beef
- Veggies: Swap potatoes for sweet potatoes or turnips
- Add parsnips, peas, or corn for extra flavor
- Use fresh herbs like thyme or oregano in place of dried
For the liquid base:
- Red wine (1 cup) + 3 cups beef broth
- Beer (1 cup) + 3 cups beef broth
- All chicken or vegetable broth
To thicken the stew:
- Flour instead of cornstarch
- Mashed potato flakes
- Pureed veggies from the stew
Don’t have a Dutch oven? A large pot or slow cooker works too. Just adjust cooking times as needed.
Feel free to get creative! The beauty of stew is how flexible it can be. Use what you have on hand to make it your own.
How To Make It Diabetes-Friendly
You can enjoy this tasty beef stew even if you have diabetes. Here are some easy tweaks to make it more diabetes-friendly:
Use lean beef cuts to reduce fat. Trim any visible fat before cooking.
Skip the potatoes or use fewer. Try swapping in lower-carb veggies like turnips or rutabaga instead.
Add extra non-starchy veggies like mushrooms, zucchini, or bell peppers. This bulks up the stew without adding many carbs.
Use less cornstarch to thicken. Try 1 teaspoon instead of 2.
Serve smaller portions. Aim for about 1 cup of stew per person.
Pair with a side salad instead of bread to keep carbs in check.
Keep an eye on sodium by using low-sodium beef broth and bouillon cubes.
To cut calories, you can:
- Use cooking spray instead of oil
- Try turkey or chicken instead of beef
Remember to count carbs and work this meal into your eating plan. Talk to your doctor or dietitian if you need help figuring out portion sizes.
Tips, Tricks & Storing
For the best flavor, brown your beef well. This creates a rich taste that makes your stew extra yummy. Don’t rush this step!
Cut your veggies into big chunks. They’ll hold up better during cooking and won’t turn mushy.
Try these yummy add-ins:
- 1 cup red wine
- 2 bay leaves
- 1 tablespoon tomato paste
Your stew will taste even better the next day. Store it in the fridge for up to 3 days. Just reheat it gently on the stove.
Want to freeze it? Let the stew cool first. Put it in freezer bags or containers. It’ll keep for up to 3 months. Thaw it in the fridge overnight before reheating.
For extra tender meat, cook your stew in a slow cooker. Put everything in and cook on low for 8 hours.
Serve your stew with crusty bread or over mashed potatoes. It’s so good on chilly days!